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Gouda Potatoes Au Gratin

Smoked Gouda Potatoes Au Gratin

Emma Essence
Tender thinly sliced potatoes blanketed in a smoky cheese mixture and creamy sauce with a golden brown crispy top.
5 from 9 votes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Rest Time 10 minutes
Course Side Dish
Cuisine French
Servings 8 servings

Ingredients
  

  • 6 yukon gold potatoes large
  • 4 tablespoons unsalted butter melted
  • 1 cup heavy cream room temperature
  • 6 cloves garlic minced
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon onion powder
  • ½ cup gruyere cheese not pre-shredded
  • 1 cup sharp cheddar cheese not pre-shredded
  • 1 cup smoked gouda cheese not pre-shredded
  • Pinch of salt and pepper
  • Fresh parsley, finely chopped optional, for serving

Instructions
 

  • Preheat the oven to 375F. Lightly grease a 9x13 baking dish.
  • Wash the potatoes and peel them. By hand with a sharp knife or with a mandolin slicer, thinly cut the potatoes to be about ⅛ inch.
  • Now make the sauce for the potatoes. In a medium bowl, combine melted butter, cream, garlic, smoked paprika, onion powder, salt, and pepper. Whisk together to combine.
  • Shred all your cheeses on the thicker shred setting. Then in a medium bowl, combine all the shredded cheese to ensure they are evenly dispersed.
  • To prepare the dish, layer ⅓ of the potatoes evenly across the dish's bottom, then layer 1 cup of the mixed cheese, followed by ⅓ of the sauce. Repeat those layers once more. The dish has a total of 3 layers, but the last layer has a different order. For the final third layer, the order is potatoes, sauce, and then cheese. Cover the dish tightly with tin foil.
  • Transfer to the oven to bake for 60 minutes. Then remove it from the oven and uncover the dish. Turn the oven temperature up to 425F. Cook 15 more minutes uncovered until the cheese creates a golden brown bubbly crust on top of the potatoes.
  • Let rest at least 10 minutes before serving.

Notes

The heavy cream should be room temperature to ensure the melted butter doesn't harden back up when mixed together. Simply microwave the heavy cream for 45 seconds to achieve room temperature/lukewarm.
Do not use pre-shredded cheese for this recipe! Pre-shredded cheese is coated in preservatives which prevent it from melting. Buy a block of whole cheese and shred it yourself.
Keyword Gouda Au Gratin Potatoes, Smoked Gouda Potatoes Au Gratin